KosherEye.com

By Chef Laura Frankel

This stylish version of the classic side dish takes center stage with rich fall root veggies and warm toasty spices.The date-honey compliments the vegetables without being too sweet. I serve this as a side for my favorite Pomegranate Chicken Recipe (my own recipe of course!), or with a large salad as a vegetarian meal.

Preheat oven to 325.Place a large Dutch oven or sauté pan, lightly coated with evoo, over medium heat.Sauté the root vegetables, in batches, until they are browned on all sides. Be sure to season each batch with salt and pepper!Add back all the vegetables to the Dutch oven or to a pan with a tight fitting lid. Add the date-honey, raisins, water, spices and salt and pepper.Cover the pan and roast the vegetables about 45 minutes or until the vegetables are tender. Uncover the pan and continue cooking until all the liquid has evaporated and the vegetables are browned, caramelized and gooey!Serve with chicken, brisket, fish or as an entrée.Garnish with fresh parsley, pomegranate seeds, chopped dates

Notes

Recipe: Kosher, parve, side dish

Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley), and the former chef and founder of Shallots restaurant. Chef Laura writes for The Jerusalem Post and Bitayavon and Joy of Kosher magazines and is an avid blogger and a passionate farmer's market supporter, giving demos and teaching classes all over the country featuring market produce.